To me there is no no use having a brownie if it isn’t fudgy.
I don’t want a brownie to taste like cake, what is what cake is for…and well, I love cake but it has NO place in my brownies.
These brownies are creamy, rich and fudgy and well, to tell the truth, they are the ULTIMATE brownie in my book.
When creating this recipe I wanted the brownies to give the chocolate pleasure seeker something to sink their teeth into.
SUCCESS!
Don’t you just LOVE when that happens? Things turn out just as you’ve planned.
Yea, I don’t know about you, but I sure with that happened MORE.
Lots of recipes call for 3/4 of a cup and instead of having to get out multiple measuring cups I use this one, it’s from OXO and I really love it. No one is paying me to say it. I can’t help it if I like measuring to be convenient. Plus is cuts down on dishes and I KNOW I’m not the only one who likes that.
I wanted to make a brownie recipe that would fill a 1/4 sheet pan (9.5×13 and 1 1/4 inch deep), HERE is a link to the pan on Amazon.
No 8×8 pan here….these puffed up just over the edge when baking and cooled perfectly.
I’m excited to be participating in Bake a Difference campaign from OXO benefiting Cookies for Kids’ Cancer.
OXO’s brownie server is just PERFECT for brownies and other small treats!
- 1 cup butter softened
- 2 cups sugar
- 8 oz. package cream cheese (room temperature)
- 5 eggs
- ¾ cup dutch process cocoa
- 1 teaspoon salt
- 1 tablespoon instant coffee
- ½ teaspoon cinnamon
- 2 cups flour
- 1 cup ghiradelli 60% cacao bittersweet chocolate chips (melted and cooled)
- Preheat ove to 350 degrees.
- Line a ¼ in sheet pan with parchment and spray with baking spray around edges for easy removal of brownies.
- Melt chips so they have time to cool before adding them (that is the last step)
- Beat butter with sugar until smooth and creamy.
- Add to it the cream cheese and blend together well.
- Add in each egg mixing to incorporate each egg, without over beating.
- Add in cocoa, salt, coffee, cinnamon and flour until all combined.
- Stir in melted chocolate.
- Pour batter into pan and spread smooth.
- Bake at 350 for35-40 minutes, until toothpick comes out almost clean.
- Do not over bake.
- Allow brownies to cool before slicing.
For super creamy brownies that are fudgy and delicious, this recipe is a sure keeper.
Not going to lie, it was hard not to eat them all.
Disclosure: I was provided with products from OXO. I was not compensated for this post and all opinions are of my own.
Becca from It's Yummi! says
September 29, 2013 at 11:27 amOh my GAH! Those brownies look like pure, indulgent goodness!
kim s says
September 29, 2013 at 11:27 amThese are AMAZING!!!!!!!!!!!!
By far the best recipe for brownies.
if you dont try these, your really missing out…
This is a five star for sure
Sue {munchkin munchies} says
September 29, 2013 at 12:43 pmI’m in total agreement with your brownie philosophy!
Sue {munchkin munchies} says
September 29, 2013 at 12:45 pmP.S. I was just reading about cookies for kids’ cancer and am planning on a bake sale in the near future:) Such a great organization and worthy cause!
Cristina says
September 29, 2013 at 3:19 pmLove fudgy brownies and with you about cake-like ones. Mmmm – with walnuts —- perfection. Deelicious looking brownies, Diane.
Rachel @ Baked by Rachel says
September 30, 2013 at 5:33 amAhh! I want a giant slice right now!
Maria says
September 30, 2013 at 6:54 amFudgy brownies are the BEST!
Jen @ Jen's Favorite Cookies says
September 30, 2013 at 11:39 amI totally agree… who wants a brownie that is not fudgy?! These look so perfect!
Stephanie @ PlainChicken says
September 30, 2013 at 12:25 pmI love a good brownie!
Erin @ Dinners, Dishes, and Desserts says
September 30, 2013 at 12:53 pmCompletely agree – brownies need to be fudgy, and these look perfect!
Nutmeg Nanny says
September 30, 2013 at 5:59 pmFudgy brownies are a beautiful thing 🙂 I am loving this recipe!!
Sylvie @ Gourmande in the Kitchen says
September 30, 2013 at 6:09 pmI’m a fudgy brownie kind of girl all the way!
alison @ Ingredients, Inc. says
September 30, 2013 at 6:34 pmyes please! I could dive in
Sommer @ ASpicyPerspective says
October 1, 2013 at 5:51 amThere is no other kind of brownies, in my opinion! Rich, thick, Fudgy Brownies are the BEST!! These look awesome! 🙂
Shawn @ IWYD says
October 1, 2013 at 6:49 amI need to try my hand at homemade brownies. These look amazing, could I make them without the coffee? Do you think I should substitute that with something or just leave it out? Thanks Diane! 🙂
Diane says
October 1, 2013 at 9:50 amYou sure can Shawn, and you can add in any yummy flavor you’d like to them too. A dash of maple extract would be yummy!
Brenda @ a farmgirl's dabbles says
October 1, 2013 at 7:46 amThe best brownies are fudgy brownies. Truth. I love how OXO is giving back. Great recipe and cause, Diane!
Angie | Big Bear's Wife says
October 2, 2013 at 8:06 amI agree!! Cake brownies be gone!
payal says
October 6, 2013 at 10:53 pmHello, Is there a way to get a fudgy brownie recipe without using Eggs as im allergic to them???
Diane says
October 6, 2013 at 11:27 pmI wish I could help you on that, but I haven’t baked brownies with no eggs. I found some info here http://chefinyou.com/egg-substitutes-cooking/ that may be helpful, but as I haven’t tried any of the ideas.
Shaina says
October 23, 2013 at 6:16 pmI hate that measuring cups don’t come with a 3/4 cup! I had to search for a set that did, and now it’s my favorite just for that reason. These brownies look fabulous!
Theresa @ Delicacious says
November 17, 2013 at 5:29 pmI never pass up a good brownie recipe and these sure look amazing!
Ann says
June 10, 2014 at 1:47 pmIs this a 15X10 pan?
Diane says
June 10, 2014 at 2:27 pmthe 1/4 sheet pans are 9.5×13 and 1 1/4 inch deep
Donna says
June 11, 2014 at 4:22 amI want to make these today but I don’t have instant coffee…and I don’t like coffee flavor, can I omit the coffee? Thank you
Diane says
June 11, 2014 at 11:30 amyes you can, if you prefer you could add some nutmeg in it to give it a rich taste along with the cinnamon in these, I’m sure that would be delicious.
Donna says
June 12, 2014 at 5:18 amThank you Diane. I love all your recipes.
Diana Spencer says
July 9, 2016 at 11:37 amThis looks like a wonderful recipe to try for a wedding I have coming up in August. HOWEVER, the groom has to have gluten free foods. Is there any way to make this recipe gluten free without using the weird ingredients like black beans and avocado? I am in Germany so if you are able to help can you give a few options just in case I have to source ingredients that are difficult to get? Thanks
Diane says
July 9, 2016 at 11:50 amgluten free flour is available for purchas like this one http://www.kingarthurflour.com/shop/items/gluten-free-flour-24-oz or you could make you own, I found some info here http://minimalistbaker.com/diy-gluten-free-flour-blend/